Clam and Corn Chowder

1/2 c. chopped onion
1/3 c. chopped celery
2 tbsp. flour
2 med. diced potatoes
4 slices bacon
9 oz. pkg. corn
2 cans minced clams
1/2 tsp. thyme
1 tbsp. butter
3 c. milk


In Dutch oven fry bacon until crisp. Remove bacon. Add onion, celery. Saute. Stir in flour and cook. Add milk slowly. Stir until thickened. Add potato and corn. Reduce heat to simmer just until potato is tender (15 minutes). Stir in clams with their juice and heat. Season with thyme, salt, pepper and butter. Crumble bacon and add just before serving. Serves 6.